IF IT’S THE WEEK-END, I’VE TO JERK ##JERK CHICKEN WINGS

Old habits are hard to break. I’ve been indulging in this rustic, bold, aromatic and spicy sauce from childhood days. In our household especially on the week-ends, at some point there was a dish that consisted of jerk sauce. It was either pork or chicken and sometimes fish.

This week-end is no different. Some childhood friends of mine paid me a visit. As we would say in Jamaica, (we’ve been friends from “John was a boy!”) We go way back. It was a ‘dinner and movie’ kind of a evening. And although I had Italian on my mind; which I served in addition to my jerk wings,

LINGUINE PASTA WITH GRILLED SHRIMP AND VEGGIES
LINGUINE PASTA WITH GRILLED SHRIMP AND VEGGIES

I had to go what else?…”Jerk”. It was jerk chicken wings with an extra ‘kick’ to it because I made sure to secure the spicy/hot version from Boston Jerk Seasoning packed by JCS (Jamaica Country Style). I seasoned chicken wings with a pinch of salt and black pepper bearing in mind that the jerk seasoning contained added salt. To that I added crushed garlic and grated onion. I added a drizzle of oil so as to allow the jerk seasoning to stick to wings.

Wings were roasted in the oven at 375 degree for approximately 45 minutes turning once. Close to the end of cooking period, they were brushed with a sauce that consisted of a pinch jerk sauce, ketchup, balsamic vinegar and a sprinkle of sugar. Wings were served with roasted carrots and sweet potatoes with a grilled half of jalapeno for garnish (ran out of scotch bonnet). These provided a beautiful balance to the spicy jerk wings.

Guys, it was an Italian and Jamaican kind of night. Amore! Yeah mon!!

HAD TO PLACE MY MARKS ON MY FOOD! ##GRILLED VEGGIES/JERK WINGS

It didn’t take me long to figure out what to partake. All day, my seasoned chicken wings were swirling and flapping in my brain. Reached home, placed the bad boys at room temperature and grabbed hold of my lonely zucchini in the vegetable tray. I was on a mission; it was going to be grilled red potatoes and zucchini to pair with my spicy jerk wings.

As my chicken wings roasted in the oven at 375 degrees on a baking tray, I did a parboil of my potatoes after cutting them in circles (skin-on).

POTATOES FOR PARBOILING BEFORE GRILLING
SLICED POTATOES FOR PARBOILING BEFORE GRILLING

After potatoes were finished they were dried on dish-cloth and brushed with olive oil. In addition, zucchini was sliced and brushed with olive oil. Guys, it was time for action. My grill pan was hot and ready for my veggies.

GRILLED ZUCCHINI SLICES
GRILLED ZUCCHINI SLICES
GRILLED POTATOES (RED SKIN-ON)
GRILLED POTATOES (RED SKIN-ON)

With a sprinkle of a pinch of salt on hot veggies, they were all done. By this time my dear hot and spicy jerk wings were screaming for my attention. My humble abode was smelling so amazing and boy, the smoke alarm also got excited. I had to pop open my sliding doors and windows. What was I thinking? I should have known better that ventilation is needed. Though I like the hot firemen down the block, there’s no way I needed the interruption.

Not to worry; as soon as I got some ventilation going, I proceeded to makeĀ  a concoction of a little more jerk sauce,a squeeze of ketchup and honey and with a thorough stir, I brushed my dear wings. Oh, they were so shiny. I placed them back in the oven and gave them another five minutes at 385 degrees. That took the ‘cake’. They were super-brown and ready for my waiting palate.

Guys, with a rough tear of parsley I did a quick scatter on top of my delicious wings in waiting. The combination was so balanced and utterly divine. With the spicy wings and smooth yet crusty grilled potatoes, already my taste buds and I were very much in accord. All I needed was a refreshing drink of Moscato (mango/strawberry) I had on hand.

Salud guys! Have a Grilling week-end!!